Serves: 6 - 8
Prep Time: 30 minutes
Preheat oven to 400° Fahrenheit. Remove husks from tomatillos and rinse tomatillos under cold water. Place on a medium baking sheet coated with cooking spray. Roast in oven for 15-18 minutes until skins have browned slightly and tomatillos have softened. Allow to cool and then pulse in a processor or blender to desired consistency. In a medium bowl, combine tomatillos with rest of the ingredients and mix thoroughly. Chefs Tip: Salsa Verde can be served with tortilla chips and makes a zesty topping for tacos and quesadillas. Try replacing cilantro with fresh parsley or oregano.